BAM! Balsamic Beet Slaw, Arugula & Mozz Sandwich

I had to wait until the last buttery, crunchy crumbs of National Grilled Cheese Day were licked from plates across America before posting this balsamic beet slaw sandwich. Although there is cheese here, for the most part, this sandwich is clean eating and probably just what you need after yesterday’s fromage fest. It’s also the third installment in my “Not a Sad Desk Sandwich” series.  If you’re sick of turkey and cheese and roasted cauliflower tickles your fancy, check out parts 1 and 2.

block rockin beet slaw mozzarella sandwich | dailywaffle

Block Rockin' Balsamic Beet Slaw Sandwich

Print Recipe
Serves: 2 sandwiches Cooking Time: 10 minutes


  • 1 1/2 c. grated carrots
  • 2 c. grated beets (about 1/2 lb. of beets, washed and peeled)
  • 2 green onions, sliced thinly on the bias
  • 2 T. balsamic vinegar
  • 3 T. olive oil + more for drizzling
  • 1/4 t. Dijon mustard
  • 2 t. honey
  • salt and pepper
  • 2 balls of fresh mozzarella, sliced into 1/2 in. slices
  • 2 handfuls of arugula
  • 2 ciabatta rolls



In a medium bowl, combine carrots, beets and green onion and set aside.


In a small bowl, whisk together the balsamic, Dijon, honey, a pinch of salt and pepper. Continue whisking and add the olive oil. Pour over the beets and carrots and stir until even coated.


Cut the ciabatta rolls in half, arrange 3-4 slices of mozzarella on each, season with salt and pepper. Drizzle with a little olive oil, if desired. Add about 1/2 c. or more of the beet slaw. Top with arugula.

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